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Experimentally modelling cocoa bean fermentation reveals key factors and their influences.
John, Warren A; Böttcher, Nina L; Behrends, Britta; Corno, Marcello; D'souza, Roy N; Kuhnert, Nikolai; Ullrich, Matthias S.
Affiliation
  • John WA; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Böttcher NL; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Behrends B; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Corno M; Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium.
  • D'souza RN; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Kuhnert N; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Ullrich MS; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: m.ullrich@jacobs-university.de.
Food Chem ; 302: 125335, 2020 Jan 01.
Article in En | MEDLINE | ID: mdl-31416001
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Food-Processing Industry / Models, Theoretical Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2020 Document type: Article Affiliation country: Germany Country of publication: United kingdom
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Food-Processing Industry / Models, Theoretical Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2020 Document type: Article Affiliation country: Germany Country of publication: United kingdom